How to hide your greens
I (N.) really want to like swiss chard, after all it is the only hot pink vegetable that I can think of and I really like hot pink. Unfortunately our first attempt at making swiss chard was a huge disaster. We purchased some and then searched the internet for an easy recipe- almost all of them involved olive oil but I think we used too much. It didn’t turn out well, in fact it wasn’t even edible unless you are one of those people that knock back your olive oil straight from the bottle. We are not those people but I was undaunted!
While searching the internet for new recipe ideas I came across a meatloaf recipe that involved adding chopped greens to the mix. It reminded me of those two books that are out now about hiding vegetables in your kids food (sometimes I think J. and I need those so we will eat more vegetables). I figured it was a safe bet to hide the greens in ground beef and it worked out great. I don’t remember where I saw that recipe so I decided to freestyle it.
I dug in with my hands to mix it all up and then I formed a loaf in a 8 X 8 in glass dish.
I covered that with a mix of dark brown sugar, ketchup, and balsamic vinegar. I just made it to taste so I have no idea how much of each was in there. I got the idea from another meatloaf recipe I saw online.
We baked it at 350 degrees for about 1 1/2 hours. (this is how long it took the meatloaf to reach 160 degrees).
Overall it was a great dinner and would definitely make it again now that I have documented what I put in there 🙂
Although I have to admit it has not surpassed our favorite meatloaf recipe which calls for liberal amounts of cheese- yum!